Lentil Bolognese

A white bowl of tagliatelle pasta topped with lentils in bolognese sauce.

Introducing our delicious lentil bolognese - a meatless take on the beloved Italian favorite! It blends brown lentils, savory tomato sauce, veggies, and aromatic herbs to create a hearty and flavorful dish that's a must-try. Get ready for a tasty plant-based bolognese treat that'll leave you craving more.

Course Main Course

Cuisine Dairy-free, Egg-free, Gluten-free, Italian, Soy-free, Vegan, Vegetarian

Keyword lentil bolognese, meatless spaghetti sauce, vegan bolognese sauce, vegan spaghetti bolognese

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 632kcal

Author Nandor Barta

Equipment

Ingredients

14 oz Tagliatelle pasta
14 oz Brown lentils (canned)
1 Tbsp Olive oil
1 Onion (medium sized)
2 cloves Garlic
1 Carrots (medium)
2 Celery stalk
2 cup Sieved tomato puree aka Tomato sauce
2 Tbsp Tomato paste
½ cup Red wine
1 Tbsp Soy sauce tamari for gluten-free
1 tsp Parsley
1 tsp Thyme (dried)
1 tsp Basil
Salt and Pepper to taste

US Customary - Metric

Instructions

Prepare the ingredients

Cook pasta according to packaging instructions.
Peel and chop onion, garlic, and celery stalk.
Peel and grate carrot.

Making lentil bolognese

Take a non-stick saucepan and add olive oil. On medium heat, saute onions for 2-3 minutes.
Add grated carrots, chopped celery stalks and garlic. Season with parsley, thyme, basil, salt and black pepper. Stir well and cook on medium-high heat for 5-7 minutes. It may stick to the bottom of the pan sometimes. Scrape it up with your wooden spatula, this will give more flavor to your sauce.
Add red wine and cook until it's almost entirely evaporated. Stir it from time to time.
Add tomato paste, soy sauce, and tomato puree. Stir well. Check for seasoning and add more salt and black pepper if needed. Bring to a boil and cook for 2-3 minutes.
Add the drained lentils. Stir well and cook for another 2 minutes.

Video

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Nutrition